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1 1/2 c. (18) finely crushed
Oreo type cookies
2 Tbsp. butter, melted
4 pkg. (8 oz. each)
Philadelphia Brand cream
cheese, softened
1 1/4 c. sugar
3 eggs
1 c. sour cream
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet
chocolate pieces, melted
1/3 c. seedless raspberry
1 (6 oz.) pkg. semi-sweet
chocolate pieces
1/4 c. whipping cream

Combine crumbs and butter; press onto bottom of 9-inch
spring-form pan.
Combine 3 packages cream cheese and sugar. Mix at
medium speed until well blended. Add eggs. Blend in sour
cream and vanilla; pour over crust. Combine remaining cream
cheese and melted chocolate, mixing at medium speed until well
blended. Add preserves; mix well. Drop spoonfuls of choco-
late cream cheese batter over plain cream cheese batter. Don't
swirl. Bake at 325 degrees for 1 hour and 20 minutes. Loosen cake
from rim of pan; cool before removing rim. Melt chocolate
pieces and whip cream over low heat, stirring until smooth.
Spread over cheesecake. Chill. Garnish with additional
whipped cream, raspberries and mint leaves, if desired.
Winner of "Philly" Cheesecake Lover's Recipe Contest.

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